Citrus & Herb Pasta with Herbs of Naples Balsamic
A bright, garden-fresh pasta salad with Meyer Lemon Olive Oil and Herbs of Naples Balsamic. Easy, flexible, and perfect for gatherings or quick lunches.
Citrus & Herb Pasta with Herbs of Naples Balsamic
6
15 minutes
10-15 minutes
Pasta
A bright, garden-fresh pasta salad with Meyer Lemon Olive Oil and Herbs of Naples Balsamic. Easy, flexible, and perfect for gatherings or quick lunches.
Ingredients
1lb short pasta (penne, cavatappi, rotini, etc)
5 cups fresh vegetables, washed (our picks: bell pepper, cherry tomatoes, green beans, sugar snap peas, Tuscan kale)
⅓ cup fresh herbs (parsley, basil, dill, mint, thyme, and chives all work great!)
Crumbly cheese (feta, chevre, blue) to finish (optional)
Optional add-ins: grilled chicken or shrimp, cannellini beans, olives
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- ½ cup Fustini’s Meyer Lemon Olive Oil
- ¼ cup Fustini’s Herbs of Naples Balsamic
1 garlic clove, minced (optional)
1 Tablespoon Dijon mustard
Salt + pepper to taste
Directions
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Add all dressing ingredients to a jar with a tightly fitted lid.
Shake vigorously until emulsified. Keep at room temperature until adding to pasta.
Enjoy any leftover dressing for up to 7 days refrigerated. Bring back to room temperature and shake well before using.
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Cook pasta according to directions, drain well, and allow to cool.
Chop your vegetables into bite size pieces and toss with cooled pasta and dressing.
Finely chop fresh herbs and mix into pasta.
Garnish with more fresh herbs or your choice of crumbly cheese (we love a salty, creamy feta!)
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